1. Determine the minimum inhibitory concentration and the minimum exposure time given the following data: Concentration of Number of colonies of E. coli on Nutrient Agar plates Exposure time (in minutes) ethanol 5 10 15 Distilled water +++ +++ +++ 40% +++ ++ 70% 95% Minimum inhibitory concentration: Minimum exposure time:
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- Use the measurement tool to measure the zone of inhibition for the antibiotic sample in millimeters(mm) Each sample will need to be measured 3 times. Calculate the average for the antibiotic. Be sure to include units in your measurements.An otic product was subjected to AET and tested with the challenge microorganisms. An initial concentration of 2 x 10^5 cfu/mL of Escherichia coli was computed. Compute for the log reduction from the initial calculated count if the cfu/mL obtained is 1.2 x 10^4 at 7 days.scenario: After preparing Vitamin E gel-cream, observed that the finished product texture is gritty and less viscous similar to the picture given below. question: 1.Briefly explain the possible causes and remedies to solve the encountered formulation problems.
- Describe the procedure for obtaining the minimuminhibitory concentration (MIC) for a chemical that isbactericidal for Escherichia coli. Contrast the action ofdisinfectants and antiseptics.1. The selective ingredient in mannitol salt agar is ______________, which selects for the growth of Staphylococcus organisms.Savlon Extra” disinfectant is known to exhibit good antimicrobial activity against Shigella dysenteriae. At 20oC a concentration of 5% v/v kills 2.0 x106 Sh. dysenteriae cells in 15 minutes. At 25oC the organisms were killed in 5 minutes. a) Calculate the temperature coefficient of Savlon Extra b). How long will it take the same concentration to kill the same number of Sh. dysenteriae cells at 30oC?
- (1) How did u measure the zone of inhibition (2) Which unit of measurement was used (3) For two organisms,choose two antimicrobial and explain whether the organism was susceptible, intermediate or resistant. Please make the answer as short as possible .Thanks1. Briefly discuss the folowing; (a) sources of microorganisms in low-heat-processed meat products; (b) predominant spoilage bacteria in low-heat-processed, vacuum-packaged meat products stored at <=4 degreesC; and (c) factors associated with greening of unpackaged and packaged meat and meat products during refrigerated storage.diameter AM=47MM TE= 27 MM both left hand side is ampicillin and right hand side is tetracycline With reference to the table below, determine the antibiotic susceptibilities of different antibiotics against coli and S.aureus. S.aureus Antimicrobial agent Interpretive categories and zone diameter breakpoints, nearest whole mm sensitive Intermediate resistant Tetracycline >19 15-18 <14
- Select all that are correct. The minimum inhibitory concentration a. can be determined by a Kirby-Bauer disk diffusion testb. can be determined by a dilution series in nutrient broth c. is the highest amount of inhibitory substance that can be safely administered d. is the lowest amount of inhibitory substane that prevents bacterial multiplication e. is the lowest amount of a chemical that kills all the organismsChoose one specific way from each of the two methods of inhibiting the growth of microbes below. Describe the method, explain the mechanism of action of killing the microorganisms and give practical applications of your chosen ways. 1. Physical Methods - Heat, cold, dessication, radiation, ultrasonic waves, filtration, gaseous atmosphere 2. Chemical Methods- disinfectants, antisepticsQUIC I WILL RATE NO EXPLANATION NEEDED Choose the right definition for the lowest concentration of antimicrobial agent that inhibits bacterial growth? Maximum lethal concentration Minimum inhibition concentration Minimum reproduction concentration Minimum lethal concentration Maximum inhibition concentration